Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound chicken cutlets (about 3-4 cutlets)
  • 4 tablespoons olive oil, divided
  • 1 medium red bell pepper, cut into 1/2-inch thick slices
  • 1 medium orange bell pepper, cut into 1/2-inch thick slices
  • 1 medium yellow bell pepper, cut into 1/2-inch thick slices
  • 1 red onion, cut into 1/2-inch thick slices
  • 2 limes, cut into wedges
  • 1/4 cup fresh cilantro
  • tortillas
  • toppings (such as shredded cheese, salsa, sour cream, and/or guacamole)

Instruction

  • Preheat oven to 400 F.
  • In a small mixing bowl, make the fajita seasoning by combining cumin, chili powder, paprika, garlic powder, onion powder, salt, and black pepper, then stir to combine. Set aside.
  • Place chicken on a rimmed quarter sheet baking pan and drizzle with 2 tablespoons olive oil. Sprinkle fajita seasoning on both sides of the chicken, reserving about 1 tablespoon of the seasoning.
  • Cut the 3 bell peppers and the onion into 1/2-inch thick slices. Evenly distribute them on the baking sheet and drizzle remaining 2 tablespoons olive oil and reserved seasoning on top. 
  • Cook in the preheated oven until chicken reaches an internal temperature of 165 F (as read on a meat thermometer) and the vegetables are slightly charred, about 15-17 minutes.
  • Serve fajitas with lime wedges and fresh cilantro. Serve them as is, serve over Cilantro Lime Rice, or wrap them in tortillas with shredded cheese, salsa, sour cream, and guacamole.